Discovering Raw Alkaline Cuisine: Through Love, Passion and Health, One Chef's Journey - Tapa dura

There is no other book that combines both raw and alkaline diet regimes. There are a number of recipe books on the market that are either raw OR alkaline. With Chef Sal Montezinos' DISCOVERING RAW ALKALINE CUISINE you get recipes for both raw and alkaline foods combined into 126 delicious, energising recipes. Recipes include dishes for Appetizers, Entrees, Beverages, Desserts, Dips, Dressings, Salads, Sauces, Snacks and Soups. From Zucchini Fettuccine Alfredo to Almond Brittle Crunch to Pineapple Cucumber Gazpacho to Pumpkin Mousse to Sunny Island Aperitif , to Krunchy Krispy Kale Kraklins to Rawsage Pizza on Herbed Salba Pizza Crust and so much more. Inside the book you will, also, find chapters on items you will need tostock - a raw kitchen, lists of alkaline-based vegetables, fruits, nuts and seeds and keeping yourself fit and healthy.

His book offers information on why it is important to eat a raw and alkaline diet for optimum health. Eating raw will deliver many of the same benefits as going alkaline, such as a higher energy level and improved health. Eating raw, also, delivers another jolt of life force to your food. The dominant thought behind raw foods is that they are living foods, as opposed to dead foods which have had the nutrition cooked out of them. Cooked foods can lose up to 85% of the nutrients you otherwise would have received. According to the Science of Dr. Robert Young author of The pH Miracle , the pH level of the body must behigher alkaline to ensure optimal health. Studies show that an alkaline body can help to prevent serious health problems, such as: obesity, diabetes, asthma, high-blood pressure, arthritis, heart disease and more.

Born in Amsterdam in 1938 and hidden on a farm in Nazi-occupied Holland as a child, Chef Salomon Montezinos set his sights on a life that involved working with food and the hospitality industry. He studied and worked in Europe and Asia. Once in the United States, Chef Sal opened his acclaimed Déjà vu Restaurant in Philadelphia followed by three lauded restaurants in Florida.